So I am all about easy these days. Meal prep happens on the weekend, which just makes life soooo much easier. I hate to miss a beat when I am with my son Alexander so being organised is key to us having quality time together but also proper family meals.
I love the idea of having dinner together discussing our days and talking about food. I don’t know about any of you other mammas out there, but my nearly three year old asks “whhhyyyy” to everything. “why is this green mummy?”, “why is the Christmas tree gone mummy?, ” buuuut why mummy?” and so on. It is adorable and very frustrating because sometimes I just don’t have the answer and I have to tell him that. But one thing I can answer to the “why do we have to eat dinner at the table”, is because it is nice and important and it allows us to talk. Of course I get another why question in response but hey that is life at the moment.
We are finally at a stage, fingers crossed that Alexander is actually eating some proper food. By proper I mean, food that a) isn’t pasta and b) is all mixed together. He may not eat much of it but he is at least trying it and that is a hell of a lot better than before. Hopefully it continues.
So yes, easy food is very important. I whipped this dinner up in 20 minutes and it was somewhat of a success. For the two of us, it portioned out nicely that some went in the freezer and some for dinner tonight. If you are meal prepping, you can chop everything in advance and keep it in air tight pots in the fridge and use when the time comes with no fuss involved.
Here is my easy peasy coconut chicken curry.
COCONUT CHICKEN CURRY
For this recipe, I am using mild curry powder, feel free to bump that up to medium or hot depending on how you like your curry. My little one isn’t particularly fond so I just use the gentle stuff so meals get eaten. Also, use any frozen veg you like, I just always happen to have bags of diced cauliflower and peas in the freezer
- 300 g chicken breasts, diced ( I like small bite sized pieces so only a spoon is needed to eat)
- 1 onion, finely diced
- 2 garlic cloves
- 1 tbsp mild curry powder
- 2 tbsp olive oil
- 1 cup of diced cauliflower florets (frozen or fresh)
- 1 cup of frozen peas
- 1 400 ml tin of coconut milk
- 200 ml of chicken stock, I use low salt kid friendly ones
- 600 g cooked rice, about 2 packs of boil in the bag rice or 250 g uncooked rice to begin
In a medium heavy bottomed pan, saute the onion for about 3 minutes over medium heat with 1 tbsp of the oil. Add the garlic and stir.
Next add the chopped chicken, cauliflower and the curry powder and stir to coat and cook the spices and cook for a further 2 minutes.
Then add the stock and coconut milk and stir. Cook for 5-7 minutes over medium heat until the chicken is cooked through and tender.
Add the frozen peas and stir. Turn off the heat. Add the rice and stir again
Top with fresh coriander